Korean-style Philly cheesesteak with bulgogi, scallion confit and Asian pear salad, level nine
Binging with Babish · ♥ 26.7K likes · 929.2K views · 47 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- gochu
- Korean brown rice vinegar
- brown sugar
Heat the Korean brown rice vinegar with brown sugar and kosher salt only until the sugar and salt dissolve, never to a boil.
- soy sauce
- red wine
- water
- sesame oil
- garlic
- onion
- pineapple juice
Build the bulgogi marinade from brown sugar, soy sauce, water, sesame oil, garlic, onion and pineapple juice and whisk it together.
His mother's bulgogi marinade
- beef
- scallion
Slice the beef, coat it in the marinade and refrigerate.
- dry aged beef tallow
Quarter the white segments of scallion, melt the dry aged beef tallow, kill the heat and let the residual heat confit them, then hold in the oven.
- Asian pear
- lemon
Submerge the sliced onion in ice water to take off the alkaline bite, with lemon squeezed in.
- gochugaru
- salt
- Dutch crunch roll
Dress the Asian pear salad with the curled scallion greens, gochugaru, a touch of salt, more lemon juice and a touch of sesame oil.
Asian pear and onion salad
Brush the scallion confit onto the Dutch crunch roll.
Dutch crunch rolls and building the Korean cheesesteak
- sharp provolone
- regular provolone
Layer sharp provolone for flavour and regular provolone for texture, fill with the beef, then the Asian pear salad and the pickled chilies.